Barry Callebaut presents new chocolate solutions at ISM
Strong in innovation, unbeaten in standard chocolate references
- Barry Callebaut present at ISM – Koelnmesse, Cologne (31/01/2010 – 03/02/2010 - Hall 10.2, Aisle C No. 010 & Aisle D No. 019)
- Unique range of inclusions, fillings and decorations steal the show
- Barry Callebaut celebrates ongoing success of its finest quality chocolate
Wieze, Belgium, 17 December 2009 - Barry Callebaut, the world’s leading manufacturer of high quality cocoa and chocolate products, will cast the spotlight on its successful standard chocolate references and a new range of unique inclusions, fillings and decorations at ISM. Barry Callebaut’s constant focus on both innovation and tradition has resulted in an exciting new range of chocolate solutions.
The 40th edition of ISM in Cologne, 2010 will provide the backdrop for an impressive array of fine quality chocolate and innovative chocolate derivatives from renowned chocolate maker, Barry Callebaut. From elegant decorations to smooth fillings and crunchy inclusions, there is no limit to the possibilities for adding a unique, refined and above all delicious touch to any application. Newcomers on show at ISM 2010 include Barry Callebaut’s Crispearls, a Croquoa™ texture, bakestable flavored inclusions and compound soft chunks to name but a few.
Barry Callebaut experts will also be offering an insight into the company’s highly regarded standard chocolate references. Employing only the finest quality, Barry Callebaut chocolate is the outcome of precisely controlled processes from fermentation to mixing, roasting, grinding and conching. The resulting high level of consistency and reliability translates into an unrivalled competitive advantage in the world of chocolate.
“The secret of our top quality chocolate begins first and foremost with the cocoa bean itself. Barry Callebaut maintains close contacts with local growers and employs a hands-on approach to sourcing and selection. As such, we control the entire production process from the bean to the shelf. Barry Callebaut also employs a number of unique processes, such as roasting the beans in their shell. This helps retain the deeper, more complex and more intense cocoa flavor prized by chocolate lovers around the world,” says Hans Vriens, Chief Innovation Officer at Barry Callebaut.
Barry Callebaut is dedicated to developing innovative products that not only push the boundaries of taste and texture but also of health and well being. Barry Callebaut is therefore also the leading producer of naturally healthy chocolate products such as fiber-enriched chocolate, low-fat and/or low-sugar chocolate, tooth-friendly chocolate, probiotic chocolate and ACTICOA®, one of the world’s richest sources of health-enhancing, antioxidant flavanols.
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With annual sales of about CHF 4.9 billion / EUR 3.2 billion for fiscal year 2008/09, Zurich-based Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and chocolate products – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 26 countries, operates about 40 production facilities and employs around 7,500 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. Barry Callebaut is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing. The company is actively engaged in initiatives and projects that contribute to a more sustainable cocoa supply chain.
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Contacts for the media:
Barry Callebaut Belgium NV
+32 53 73 03 32
+32 472 67 97 03